One of My New Favorite Recipes…

I really enjoy spicy food… Not only hot, but also savory… I hope you enjoy this recipe… Let me know what you think…

Senegalese Peanut Soup

Makes 4 servings

1 (15-ounce) can chickpeas, rinsed and drained

3 cups reduced-sodium chicken broth

3 tablespoons natural creamy peanut butter

1 teaspoon peanut oil

2 onions, finely chopped

1 (1-inch) piece of peeled fresh ginger, minced

1 ½ teaspoons curry powder

½ teaspoon ground cumin

1 (14 ½ – ounce) can diced tomatoes

¼ teaspoon cayenne, or to taste

2 tablespoons chopped fresh cilantro

In a blender or food processor, combine the chickpeas, ½ cup of the stock, and the peanut butter; puree.

In a large nonstick saucepan or Dutch oven, heat the oil. Sauté the onions and ginger until the onions are soft, 7-8 minutes. Stir in the curry powder and cumin; sauté 1 minute longer. Add the remaining 2 ½ cups of stock, the tomatoes and the chickpea mixture; simmer 5 minutes to blend the flavors. Season with the cayenne. Add cilantro after you remove the pan from the burner.